PURPOSE: To obtain a dried tasty salmon with suppressed odor by dipping a salmon in an unfrozen state in a saline solution, primarily drying the salmon at ordinary temperature or below, dehydrating the salmon to about a half and subsequently secondarily drying the dehydrated salmon.

CONSTITUTION: A salmon with preferably a relatively low fat content is pickled in a saline solution with preferably 3-7wt.% concentration at ≤10°C in an unfrozen state. The pickling time is preferably 12-24hr. The salmon pickled in the saline solution is then air-dried at ≤12°C, especially ≤5°C for preferably ≥3 days, preferably in the shade. The air-dried salmon is subsequently secondarily dried according to the primary drying as much as possible to regulate the moisture content of the final product to 50-2wt.%. The surface of the resultant dried salmon is roasted in a short time and the roasted salmon is sliced to about 2-3mm thickness to afford soft and tasty slices rich in flavor.